Cakes & Bakes: No bake double choc nut tart

I’ve had quite a lot on this week, so didn’t have a great deal of time to dedicate to a long-drawn-out Cakes & Bakes recipe. This no bake double choc nut tart is short on time, but big on taste and impact.

It would be perfect to make for a dinner party where there are a few courses to juggle in preparation.

The chocolate ganache is really simple to make and is rich and unctuous – a chocoholic’s dream!

The base can be made with chocolate digestive biscuits or, if you’re in the US and can’t get hold of them, Chocolate Creme Oreos are a good substitute.

I topped it with toasted chopped mixed nuts and finished with a few pecan halves – but you can use walnuts, hazelnuts or whatever takes your fancy!

Serve this double choc nut tart with a generous dollop of crème fraîche or clotted cream and a sprig of fresh mint to garnish – just perfection!

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No bake double choc nut tart

Course Dessert

Cuisine British

Keyword chocolate, nuts, tart

Servings 8

Ingredients

• 250 g/9oz dark chocolate digestive biscuits
• 100 g/3½oz butter cubed &softened
• 300 g/10½oz dark chocolate broken up into pieces
• 200 ml/7fl oz double cream
• 1 tbsp mixed nuts toasted
• 8 pecans

Instructions

• Add the digestive biscuits to a food processor and grind until fine crumbs
• Add the softened butter to the biscuit crumbs and pulse until combined
• Pour the mixture into a tart dish (I used a cm diameter round one) and press evenly into the base and up the sides using the back of a spoon
• Put the base into the fridge for 20 minutes to harden
• Put the broken up dark chocolate and double cream into a heatproof bowl. Put the bowl into a saucepan filled with water to a level where it doesn't quite touch the bowl
• Heat the saucepan until just boiled then turn down low
• Stir the chocolate & cream mixture to combine well and remove any lumps
• Remove the base from the fridge, pour over the chocolate sauce and shake slightly to level it out
• Return to the fridge for 20 minutes before sprinkling with the chopped nuts and placing the pecans evenly around the edge
• Serve as is or garnish with a few strawberries, blueberries and/or mint leaves

Notes